February 2010

Volume 64, No. 2

2009 IFT Membership Employment & Salary Survey
Despite the recessionary climate, the median salary for food scientists polled by IFT increased by 4.4% over the past two years.
February 1, 2010

Science + Food= Fine Cuisine
Star chefs harness food science and technology to create novel dishes that excite all the senses.
February 1, 2010

Cultivating Leadership
IFT’s Strategic Leadership Forum participants explored the anatomy of change, studied the realities of multi-generational workplaces, and re-evaluated their personal sense of passion and purpose.
February 1, 2010

Cultivating Leadership
IFT’s Strategic Leadership Forum participants explored the anatomy of change, studied the realities of multi-generational workplaces, and re-evaluated their personal sense of passion and purpose.
February 1, 2010

2009 IFT Membership Employment & Salary Survey
Despite the recessionary climate, the median salary for food scientists polled by IFT increased by 4.4% over the past two years.
February 1, 2010

Science + Food= Fine Cuisine
Star chefs harness food science and technology to create novel dishes that excite all the senses.
February 1, 2010

Columns

Follow Your Inner Leader

By Marianne Gillette

PRESIDENT'S MESSAGE

Super-Savvy Shopping

By A. Elizabeth Sloan

CONSUMER TRENDS

The Great Milk Peptide Debate

FOOD, MEDICINE & HEALTH

Permissible Indulgence in Dairy

By Donald E. Pszczola

INGREDIENTS

Focusing on Eye Health

By Linda Milo Ohr

NUTRACEUTICALS

Analyzing for Histamine in Seafood

By Neil H. Mermelstein

FOOD SAFETY & QUALITY

Moving Toward More-Sustainable Food Processing

By J. Peter Clark

PROCESSING

Packaging and the Science of Tiny

By Aaron L. Brody

PACKAGING

Learn While Sampling Southwest Cuisine

By IFT Editorial Staff

RCA SHOW PREVIEW

Winning Back Consumer Trust

By Tom Nagle

PERSPECTIVE

Departments

IFT WORLD

By KAREN NACHAY

NEW SKUs

NEWS

By KAREN NACHAY

Past Issues

January 2010

Volume 64, No. 1

December 2009

Volume 63, No. 12

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